BBA Whole Wheat with 10 Grain

October 5, 2012 - 5:00pm

Justkneadit

BBA Whole Wheat with 10 Grain

So amidst my Baguette a l'Ancienne and Sourdough Boule baking frenzy I began feeling a little wheaty. I decided to bake again, 3rd time, Peter Reinhart's Whole Wheat recipe in The Bread Baker's Apprentice.

First two attempts were...eh...not so good. Basically negative rise accompanied by an Adamantium-like density. So being a little discourage I did what anyone would do, I tried again. Forgive me for switching back and forth between ounces and gram, but I have no second decimal for ounces.

Results weren't half bad...

Le Pain

And ze crumb...

and...

The Way I Baked:

Soaker

120g Bob Red Mills 10 Grain Cereal (No 10 Grain flour)
6 oz. Water (Room Temp)
Set for 23 hr

Poolish

191g Gold Medal Whole Wheat
6oz Water (Room Temp)
1/2 t Instant Yeast
Sat out for 41/2, then in the fridge for 21hr 40min. Sat out for hour to take off chill.

Dough

9oz Gold Medal Whole Wheat
.33oz Sea Salt
1t Instant yeast
1,5oz Honey
.5oz Vegetable Oil
1 Large Egg
Poolish & Soaker

Notes:

Dough temp was at 78.1F after kneading. Bulk fermented for 75 mins, shaped into sandwich loaf via Khalid's method, then final proof for 45 min. Preheated to 400F, then placed loaf in (9x5 loaf pan) oven and reduced to 350F for 30min, rotated 180 degrees, bake for another 15min. Cooled for approx. 2 hrs. Turned out great in my opinion. No grassy after taste and soft inside.

Anybody want to critique feel free please!

Floydm

October 5, 2012 - 5:53pm

Looks good! -Floyd

Looks good!

-Floyd

Justkneadit

October 5, 2012 - 7:00pm

Thanks Floyd!

Isand66

October 5, 2012 - 6:02pm

Very nice whole wheat bread.

Very nice whole wheat bread. Nobody likes grass in their bread so I'm glad to hear you didn't have any in yours :).

Seriously though, very nice baking. Looks like this would make a great sandwich.

Ian

Justkneadit

October 5, 2012 - 7:01pm

Thanks Ian. I have definately

Thanks Ian. I have definately learned my lesson from over proofing! Good rise and better taste.

bakingbadly

October 5, 2012 - 7:40pm

Great bread and great

Great bread and great photographs!

Zita

Justkneadit

October 5, 2012 - 7:44pm

Thanks Zita! I've trying to

Thanks Zita! I've trying to produce good bread but also take pictures as good as txfarmer. Her tip on the natural light paid off.

bakingbadly

October 5, 2012 - 8:04pm

As soon as I saw your post,

As soon as I saw your post, the second thing I noticed was the artistic style of your photographs. The first thing I noticed was, of course, the wonderful bread, haha. ;)

Txfarmer's photos are suberb and I don't think I can match her photography skills, even with continual practice. Nonetheless, I appreciate your effort on taking better photos. I'm sure members of TFL community will appreciate it. :)

Zita

Janetcook

October 5, 2012 - 9:06pm

Very nice looking loaf and

Very nice looking loaf and photos. I really like the oatmeal on the crust. Imagined the flavor must have been very good due to the long soak the grains were given.

Did you keep your soaker in the refrigerator while it soaked?

Take Care,

Janet

Justkneadit

October 6, 2012 - 5:39am

Thank you janet. I kept the

Thank you janet. I kept the soaker out and on top of my fridge. Ah, the quality homemade bread gives to sandwichs!

Lane

Janetcook

October 6, 2012 - 9:14am

Hi Lane, Can't help but

Hi Lane,

Can't help but wonder....does it begin to ferment a bit being at room temp. that long? Guess I should ask how warm it is on top of your refrig. I always worry when I use a soaker that at a warm room temp. (70° or above) it will begin to ferment and add an off taste to a loaf simply because the fermenting hasn't really taken hold or balanced yet. Longest I have held one at room temp. is only 12 hours.

Thanks,

Janet

Justkneadit

October 6, 2012 - 9:34am

I though of that myself. I'm

I though of that myself. I'm not sure, but the temp above my fridge hovers around 78F. There were no perceptible signs of an off taste, actually the only evidence the bread even exsisted are the crumbs on my plate. That is a good question to do some investigation, I'll see if I can find some explanation.

Janetcook

October 6, 2012 - 5:25pm

Hi Lane, Dawned on me after I

Hi Lane,

Dawned on me after I posed that question that my soakers do begin to ferment simply because I am using freshly ground flours so the enzyme content etc. is a perfect setting for them to take off more quickly than yours.

I am still surprised though especially knowing your temp. is 78°!!! Just goes to show that bread and flour are very tolerant of how we humans mix and bake with them :-).

Janet